Lamb tenderloin
First off - hot sauté pan with smoking oil... I prefer almond or walnut oil. Season all sides of the lamb tenderloin, then carefully place into the pan. Gracefully tip the sauté pan away from you - slightly - allowing the meat to cook at the end of the pan. This will ensure a faster sear, as the meat is being cooked not only on the bottom, but side as well. As the lamb is attaining a brilliant crust, cut and entire head of garlic in half. Place in the sauté pan, with springs of thyme. After the lamb has been seared on all sides (including the side), place the thyme atop the garlic, then place the tenderloin atop the thyme. Add a few knobs of butter, then baste the lamb... ensuring that the garlic/thyme/butter seeps into the meat - locking in moisture and juices.
#droolmuch
Transfer the pan into a 400 degree oven for about 8-10 minutes. Depending on the size of the meat, the timing may alter slightly. Your best bet? Invest in a meat thermometer if you do not have enough experience to tell - by touch - the degree of doneness.
While the meat is cooking, sauté diced onions. Allow to caramelize on a medium/high heat (careful not to burn). Toss in small broccoli flourettes (raw) and continue to cook.
After the meat has cooked, remove from the oven and allow to REST - essential to allow the juices to be absorbed into the fibers, as opposed to cutting immediately and allowing that liquid gold to be disbursed onto the cutting board...
Remove the thyme and garlic from the sauté pan and deglaze with red wine. Pour the brownings into the sauté pan with caramelized onions and broccoli. Add boiled potatoes and allow to reduce.
When plating, keep it simple... a few potatoes, chopped spring onions, broccoli and lamb in the center.
Sophisticated, elegant, delicious.
C'est la vie. La vie en rose.
Love y'all!
sb
First off - hot sauté pan with smoking oil... I prefer almond or walnut oil. Season all sides of the lamb tenderloin, then carefully place into the pan. Gracefully tip the sauté pan away from you - slightly - allowing the meat to cook at the end of the pan. This will ensure a faster sear, as the meat is being cooked not only on the bottom, but side as well. As the lamb is attaining a brilliant crust, cut and entire head of garlic in half. Place in the sauté pan, with springs of thyme. After the lamb has been seared on all sides (including the side), place the thyme atop the garlic, then place the tenderloin atop the thyme. Add a few knobs of butter, then baste the lamb... ensuring that the garlic/thyme/butter seeps into the meat - locking in moisture and juices.
#droolmuch
Transfer the pan into a 400 degree oven for about 8-10 minutes. Depending on the size of the meat, the timing may alter slightly. Your best bet? Invest in a meat thermometer if you do not have enough experience to tell - by touch - the degree of doneness.
While the meat is cooking, sauté diced onions. Allow to caramelize on a medium/high heat (careful not to burn). Toss in small broccoli flourettes (raw) and continue to cook.
After the meat has cooked, remove from the oven and allow to REST - essential to allow the juices to be absorbed into the fibers, as opposed to cutting immediately and allowing that liquid gold to be disbursed onto the cutting board...
Remove the thyme and garlic from the sauté pan and deglaze with red wine. Pour the brownings into the sauté pan with caramelized onions and broccoli. Add boiled potatoes and allow to reduce.
When plating, keep it simple... a few potatoes, chopped spring onions, broccoli and lamb in the center.
Sophisticated, elegant, delicious.
C'est la vie. La vie en rose.
Love y'all!
sb
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